New Zealand Lamb Chops Recipe
Three double-cut New Zealand lamb chops marinated with lemon and rosemary, grilled to temperature, and finished with a rich port wine demi. Served over garlic-sautéed baby spinach with herb-roasted potatoes.
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Ingredients
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Lamb & Marinade
Port Demi-Glace
Herb-Roasted Potatoes
Garlic-Sautéed Spinach
Finishing & Garnish
Method
Lamb & Marinade
Prepare marinade
In a shallow dish, whisk together 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tbsp chopped rosemary, 2 minced garlic cloves, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper until combined.
Marinate chops
Pat the 3 double-cut New Zealand lamb chops dry with paper towels. Place them in the dish and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from refrigerator 20 minutes before cooking to come to room temperature.
Herb-Roasted Potatoes
Preheat oven and season potatoes
Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
Roast
Spread potatoes in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, shaking pan or turning potatoes once halfway, until golden and fork-tender. Keep warm; if finished early, lower oven to 350°F (175°C) to keep warm.
Garlic-Sautéed Spinach
Prepare garlic
Heat 1 tbs unsalted butter and 1 tsp olive oil in a large sauté pan over medium heat. Add 2 thinly sliced garlic cloves and cook 30–45 seconds until fragrant and just beginning to color — do not burn.
Cook spinach
Add 6 cups baby spinach in batches, tossing until wilted. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If desired, finish with 1/2 tbs fresh lemon juice to brighten. Transfer to a warm plate and keep warm.
Port Demi-Glace
Sauté shallot
In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 1 finely minced shallot and 1 minced garlic clove and sauté 1–2 minutes until softened and translucent, not browned.
Deglaze and reduce
Add 3 tbs port wine and bring to a gentle simmer. Reduce the wine by roughly half (about 2–3 minutes) to concentrate flavor.
Finish demi
Whisk in 3 tbs demi-glace and 1 tbs beef stock; add 1 sprig fresh thyme. Simmer gently 2–3 minutes to thicken slightly. Remove thyme sprig, season with 1/4 tsp salt and 1/4 tsp black pepper. Off heat, whisk in 1 tbs cold butter to glossy finish. Keep warm; if thickened too much, thin with up to 1 tsp warm stock.
Grill & Finish Lamb
Sear and cook to temperature
Remove excess marinade from chops (shake off but do not wipe dry). Place lamb chops on the hot surface and sear 2–3 minutes per side for medium-rare depending on thickness (internal temperature 125–130°F / 52–54°C). For medium, aim for 135°F (57°C). Use an instant-read thermometer to check. If chops are thick, after searing, move to indirect heat or lower pan temperature and cook until desired internal temperature.
Rest chops
Transfer lamb chops to a cutting board, tent loosely with foil and rest 5–7 minutes. Resting allows juices to redistribute and carryover cooking to finish.
Plate and sauce
While chops rest, rewarm the port demi if needed. Place a bed of garlic-sautéed spinach on each plate, spoon herb-roasted potatoes beside or behind the spinach, and place the rested lamb chops over the spinach. Spoon 1–2 tbs of port demi-glace over the chops and around the plate. Garnish with a rosemary sprig and a light pinch of coarse sea salt if desired.